Name: Egg White Spinach Omelet with Cottage Cheese and Sautéed Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Liquid Egg Whites; 2 tablespoons Low-Fat Cottage Cheese; 1 cup Fresh Baby Spinach; 0.5 cup Cherry Tomatoes; 0.5 medium Avocado; 1 tablespoon Extra Virgin Olive Oil; 1 slice Sprouted Whole Grain Bread

Nutrition

Per serving

450 calories

Protein: 24g; 21% of calories
Carbs: 30g; 26% of calories
Fat: 27g; 53% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and soften.
Remove the tomatoes from the skillet and set them aside on a plate.
Wipe the skillet clean and add the remaining olive oil.
Pour the liquid egg whites into the skillet and cook undisturbed until the edges are set and the center is almost firm.
Place the fresh baby spinach and cottage cheese onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for 1 more minute to allow the spinach to wilt.
Slide the omelet onto a plate and serve alongside the sautéed tomatoes, sliced avocado, and toasted sprouted bread.

Nutrition

Ingredients

Instructions

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